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Easy Crescent Rolls
SUBMITTED BY:
Ruth Sanford
PHOTO BY:
ernesta
"I learned to cook and bake under my mother's fantastic guidance. She always treated the family to home-baked bread and I've learned to do the same."
RECIPE RATING:
Read Reviews
(5)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
3 eggs
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup shortening
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DIRECTIONS
In a small bowl, dissolve yeast in warm water. In a mixing bowl, beat eggs until light. Add to yeast mixture; set aside. In a large mixing bowl, combine 1 cup flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in yeast mixture. Stir in enough remaining flour until dough leaves the side of the bowl and is soft (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a well-floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from wide end and place with pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 10-12 minutes or until light golden brown. Remove from pans to wire racks.
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REVIEWS
Reviewed on Sep. 29, 2007 by Val
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Val
Sep. 29, 2007
I can't believe how easy this was! I've been looking for an easy way to make crescent rolls and couldn't find a recipe for it, so I figured it just wasn't possible. I'm glad I tried this one! I have to admit, I was a little worried when I cut the rolls into 12 like the recipe says because they were so small but they did rise and they turned out perfect! Thanks so much for sharing this recipe.
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2 users found this review helpful
I can't believe how easy this was! I've been looking for an easy way to make crescent rolls...
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Reviewed on Jun. 28, 2007 by JOANNEH2
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JOANNEH2
Jun. 28, 2007
awesome and better then store bought and easy recipe!!!! thanks so much for sharing
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2 users found this review helpful
awesome and better then store bought and easy recipe!!!! thanks so much for sharing
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Reviewed on May 26, 2008 by scadyooper
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scadyooper
May 26, 2008
This recipe was really easy! Here are a couple of tips: the dough is really sticky, so make sure you counter is floured well! If you want "normal" size crescents the end width should be about 3-4" If you make sandwich crescents this recipe yields about 1 dozen! Great recipe - I will definitely make again!
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1 user found this review helpful
This recipe was really easy! Here are a couple of tips: the dough is really sticky, so make...
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Reviewed on Mar. 14, 2008 by sarahbethi
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sarahbethi
Mar. 14, 2008
These rolls are nice and fluffy! Just be sure that you plan ahead because these rolls need to go in the fridge the night before you bake. Also, after you shape the crescent rolls on the baking sheet, put in the oven on warm for 45 minutes and they will rise higher for a lighter consistency than if you just let them rise on the countertop. Very yummy! While they were cooling, I took some margarine and spread it on top. This could even be done just before they are done for a more golden look.
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1 user found this review helpful
These rolls are nice and fluffy! Just be sure that you plan ahead because these rolls need to...
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Reviewed on Mar. 28, 2008 by
ernesta
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ernesta
Mar. 28, 2008
i think i over-baked these. i was looking for the color instead of trusting my instincts, and the bread didn't come out as nice as i know it could have. i added some chocolate morsels, walnuts on others, and plain on the rest. the first ones were the first to go.
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0 users found this review helpful
i think i over-baked these. i was looking for the color instead of trusting my instincts, and...
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